About this recipe:The classic fish supper from the chippy. Chips are twice-fried for added crispness and served with battered cod. Enjoy with mushy peas, salt and vinegar.
4 large potatoes, peeled and cut into strips
125g plain flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 litre vegetable oil for frying
675g cod fillets
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Method Prep:10min › Cook:25min › Ready in:35min
Place potatoes in a medium-size bowl of cold water.
In a separate medium-size mixing bowl, mix together flour, baking powder, salt and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric frying pan to 180 degrees C. Fry the potatoes in the hot oil until they are tender. Drain on kitchen towels.
Dredge the fish in the batter, one piece at a time and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 180 degrees C. Drain well on kitchen towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.
Alternatives to cod:
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.